Dishes and their history: Cypriot cooking (Hardcover)

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ypriot cuisine combines oriental and occidental flavors. Greeks, Romans, Arabs, Turks, Armenians, British and others have contributed to it, and yet it has retained its own character. Its mixture of rural charm and cosmopolitanism appeals to gourmets and the hungry alike. Vegetable dishes, oven-baked delicacies, savory pastries, mezedes and the combination of meat and vegetables in jiachni dishes make up the richness of Cyprus' cuisine. The crèmes served on hot summer days are like a dream from the Arabian Nights. Lenia Heiderich, who has been collecting recipes from her homeland for many years and is particularly committed to modern Cypriot cuisine, has used them to create the recipe section. She revisits old dishes and adapts them to today's customs without compromising their uniqueness. Barnim Heiderich gives the reader a multifaceted introduction to the Cypriot way of life, eating habits, customs and traditions. The result is one of the few Cyprus cookbooks in German - not only the many vacationers on the island will be delighted.